Directions

Place wide-bottom 7- to 8-quart Dutch oven on top of range. Add 1 tablespoon oil; heat on medium-high until hot. Add meat and cook 8 to 10 minutes or until browned on all sides. Transfer meat to large platter. Do not remove pan from heat.

Meanwhile, separate cloves from head of garlic. With side of large knife, gently crush each clove to remove skin. Discard garlic skin. Roughly slice garlic.

Return meat, and any juices from platter, to pan with vegetables. Scatter garlic around meat. With wooden spoon, scoop some vegetable mixture over meat and pat gently to form coating. Add wine and cook 1 minute, then add broth and water. Heat to boiling; cover and transfer to oven. Roast 3 1/2 hours or until brisket is very tender.